Candy Cane Meringue Cookies | Gluten Free Christmas Cookies Recipe (2024)

FAQs

How do you stabilize meringue cookies? ›

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

Chewy meringues are the result of two possible situations, under-baking and humidity. If they are under-baked they might always be a little chewy. For humidity, you can try popping the meringues back into the oven on a parchment paper-lined baking sheet at 200°F for 10 minutes to try crisping them up a bit.

No one is more thrilled than my uncle. The trick is to store the baked, cooled meringues in the freezer, where the dry, cold air prevents them from attracting moisture and losing their crispness.

Meringues are very sensitive to humidity. They become sticky and chewy. But this is very easily fixed by placing them into the fridge. You can either store them in an airtight container in the fridge for a couple of weeks or you can store them in an airtight container at room temperature for a couple of weeks.

Made primarily of sugar and egg whites, meringues are hydroscopic. This means that they absorb moisture from the air and will start to soften and 'weep' after just a few hours on the counter.

You can't overbeat meringue - It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

This is a good cookie to make in the evening; meringues can be left in the oven (with the heat turned off) overnight. Baking vegan? A good substitute for the egg whites in this recipe is aquafaba, the liquid drained from a can of chickpeas.

Bake for 60 minutes, then turn off the oven but do not take out the cookies. Let them sit in the oven until they are completely cold. I leave mine in overnight. Cookies can be stored in a ziplock bag unrefrigerated for up to two weeks.

If you have leftover meringues, you can store them at room temperature or in the freezer for up to 1 month. If it's a warm or humid day, place your meringues in the fridge for 30 minutes first to make sure they're cool.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

How do I know if my meringue cookies are done? ›

The meringue cookies are done when they're are dried throughout. You'll be able to lift them off the baking sheet and they will feel very light and dry.

Italian meringue has a soft and creamy texture that is considered the most stable of the three types. Because it holds its shape so well, you can typically find Italian meringue piped on desserts like baked Alaska or pastries.

Meringues can crack because of the sudden change in temperature. To prevent this happening, turn the oven off when the meringues are cooked but leave them inside until completely cool.”

To stabilize the mixture, an acidic ingredient is recommended. Adding a half teaspoon of cream of tartar to your 3 egg whites for a pavlova for example will coax our beautiful bubbles into grabbing onto each other, making them much less likely to collapse.

Some recipes call for a small amount of cream of tartar or cornstarch, which helps stabilize the meringue and prevent it from deflating.

Adding sugar and cream of tartar helps to stabilize this foam, giving meringue its signature fluffy texture. Once a meringue is cooked, even for a short time, it becomes more stable.

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.